Preparation

Preheat oven to 350°F. Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.

Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.

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Recent Review

3 forks = delicious!
I substituted
leftover pork loin
roast from my
freezer that needed
to be used up. Very
fresh and tasty!
Served it with
cilantro brown rice
(Chipotle copy-cat),
the
clementine-jicama
salad from epi
(added lettuce) and
some Mexican-style
baked frittata.